4 c. chicken stock
2 1/2 c. milk
1 med. onion, minced
1 c. celery, minced
1/2 lb. ham, diced fine
1/2 c. butter
1/2 c. flour
2 lbs. potatoes, peeled and diced
1 tsp. salt
1/2 tsp. pepper
1 1/3 c. half and half

Cook potatoes until soft in chicken stock. Heat butter; add onion and celery and cook until soft. Add flour, stirring. Add flour mixture to hot stock, stirring. Slowly add milk, half and half, seasonings, and ham. Heat through but do not boil.